59 masala recipes

Crispy Sri Lankan vegetable fritters made with gram flour, shredded cabbage and carrots, seasoned with garam masala and chili, fried until golden brown.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Aromatic dhal with soaked green lentils, fresh tomatoes, and cinnamon sticks simmered in spiced ghee for a warming vegetarian curry that pairs perfectly with naan.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Dry potatoes (Sukhi Aloo) are an Indian side dish of boiled potato cubes fried golden with cumin seeds, amchur (mango powder), garam masala, and red pepper flakes. Crispy, tangy, and warmly spiced with no sauce.

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

This 30-minute Aloo Gobi brings tender potatoes and cauliflower together in a fragrant masala of onion, garlic, ginger, and tomatoes with turmeric and garam masala. A quick vegetarian Indian classic for busy weeknights.

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Indian gobhi samosas stuffed with grated cauliflower, peas, cumin seed, garam masala, amchoor, and asafetida, then deep-fried until golden and crisp. A spiced vegetarian snack perfect with chutney.

Tangy yogurt blended with cumin, turmeric, garam masala, coriander, and garlic for a classic tandoori marinade. Slather it on chicken, lamb, or fish and grill, broil, or roast for that smoky, spiced char.

Slow cooker cauliflower and potato curry with wheatberries. Ideal for your Crockpot.

Spiced chicken filling for samosas with garam masala, turmeric, ginger, garlic, and green chili. Steamed, flaked, and seasoned with fresh dhunia leaves.

A tantalizing side dish that's made with chickpeas and tomatoes and garnished with lemon slices.

Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.